Spicy meatballs in tomato ginger sauce
Nutrition Info.(per serve)
650g lean pork mince or beef mince
2 spring onions, finely chopped
1 cup grated carrot (about 1 large carrot)
1 cup shredded vegetables (eg. cabbage, celery, kale, silver beet)
1 tablespoon white miso paste
1 tablespoon chilli paste (I used Korean gochujang)
1/4 cup fresh coriander, finely chopped
1 red chilli, finely chopped
1 clove garlic, finely chopped
3 tablespoons finely chopped fresh ginger
1 tablespoon vegetable oil
400g can no-added-salt chopped tomatoes
1 cup liquid no-added-salt chicken stock
5 cups cooked noodles
5 cups cooked silver beet or cooked spinach
Total fat 14g
Saturated fat 5g
Dietary fibre 5g
1 Preheat slow cooker and turn to low. In a large bowl combine pork, green part of spring onions, carrot, vegetables, miso, chilli paste, coriander and chilli. Mix together well using clean hands. Form into 25 evenly-sized balls.
2 If your slow cooker has a ‘saute’ function, use it to brown garlic and ginger in oil for 1 minute. Alternatively, brown garlic and ginger in oil in a non-stick pan then return to slow cooker. Add tomatoes and chicken stock. Mix to combine then place meatballs evenly inside slow cooker.
3 Cook in slow cooker on low for 5-6 hours or on high for 3 hours. Serve meatballs over noodles with silver beet or spinach.
- Servings : 5
- Ready in : 375 Minutes
- Ingredient : Carrots, Chillies - crushed, purée, paste, Chillies - fresh, Coriander, Garlic - fresh, Ginger - fresh, Mince, Miso, miso paste, miso soup, Noodles, Oil, oil spray, Silver beet, silverbeet, Spring onions, green onions, Stock, Tomatoes - canned, Vegetables - mixed fresh
- Make it low FODMAP: Omit garlic. Only use the green tips of the spring onion. Don’t use celery. Check the chilli paste and chicken stock doesn’t contain onion or garlic powder. Use rice noodles.
- Make it gluten free: Use gluten-free stock and noodles.
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